Keywords: کم چرب; High pressure homogenisation; UHPH; Reduced in fat; Low fat; Emulsion; Mayonnaise;
مقالات ISI کم چرب (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: کم چرب; Obesity; Low fat; Low carbohydrate; Nutrition; Diet; Weight loss;
Keywords: کم چرب; Mutton; Goshtaba; Guar gum; Low fat; Acceptability
Keywords: کم چرب; Multiple sclerosis; Diet; Low fat; Fatigue; Magnetic resonance imaging;
Keywords: کم چرب; Sausage; Low fat; Fat replacer; Pork skin; Green banana flour;
Keywords: کم چرب; Acox; acyl-CoA oxidase; Agpat; acylglycerol-3-phosphate-O-acyltransferase; aP2; adipose fatty acid binding protein; Atgl; adipose triglyceride lipase; AUC; area under the curve; B. wadsworthia; Bilophila wadsworthia; Cd36; cluster of differentiation 36; C
Keywords: کم چرب; Bmp4; bone morphogenetic protein 4; EGCG; (-)-epigallocatechin-3-gallate; Ex; voluntary exercise; GTE; decaffeinated green tea extract; HF; high fat diet; Lipe; hormone sensitive lipase; LF; low fat; mt-Co3; cytochrome C oxidase subunit III; mt-Cytb; cyto
Keywords: کم چرب; Descriptive analysis of texture; Texture profile analysis; Mortadella; Low fat
Keywords: کم چرب; Sausage; Low fat; Fat replacer; Pork skin; Amorphous cellulose;
Keywords: کم چرب; Low fat; Discount; Choice;
Keywords: کم چرب; Microparticulated whey protein; Starch; Locust bean gum; Emulsions; Low fat; Viscosity;
Keywords: کم چرب; X-ray microcomputed tomography; Non-acid pork lean fermented sausages; Low fat; Microstructure; Texture;
Obesity enhances carcinogen 7, 12-Dimethylbenz [a] anthracene -induced tumorigenesis in vitro and in vivo
Keywords: کم چرب; Breast cancer; 7, 12-Dimethylbenz [a] anthracene (DMBA); Foci; Obesity; Macrophage; CD; cluster of differentiation; DMBA; 7,12-Dimethylbenz [a] anthracene; DMED; Dulbecco's Modified Eagle's medium; HF; high fat; LF; low fat; IL; interleukin; M1; macrophag
Washed cashew apple fiber (Anacardium occidentale L.) as fat replacer in chicken patties
Keywords: کم چرب; Chicken patties; Fat replacer; Cashew apple fiber; Low fat; Sensorial analysis
Diet-induced obesity, energy metabolism and gut microbiota in C57BL/6J mice fed Western diets based on lean seafood or lean meat mixtures
Keywords: کم چرب; BCAA; Branched-chain amino acids; DAUC; Decremental area under the curve; DAA; Dispensable amino acids; DHA; Docosahexaenoic acid; EPA; Eicosapentaenoic acid; EE; Energy expenditure; eWAT; Epididymal white adipose tissue; ENA; European Nucleotide Archive;
Molecular effects of ER alpha- and beta-selective agonists on regulation of energy homeostasis in obese female Wistar rats
Keywords: کم چرب; Alpha; ER alpha-selective agonist 16α-LE2; Beta; ER beta-selective agonist 8β-VE2; BMI; body mass index; E2; 17β-estradiol; ER; estrogen receptor; FAS; fatty acid synthase; Gen; genistein; Glut4; glucose transporter 4; HF; high fat; HOMA; Homeostasis A
Microstructure & rheology of mixed colloidal dispersions: Influence of pH-induced droplet aggregation on starch granule–fat droplet mixtures
Keywords: کم چرب; Low fat; Emulsion; Aggregation; Rheology; Droplet; Starch; Dispersions; Electrostatic
A new method for the production of low-fat Cheddar cheese
Keywords: کم چرب; cheese; low fat; micellar casein concentrate;
Comparison of Effects of Long-Term Low-Fat vs High-Fat Diets on Blood Lipid Levels in Overweight or Obese Patients: A Systematic Review and Meta-Analysis
Keywords: کم چرب; Low fat; Meta-analysis; Systematic review; Blood lipids; Low carbohydrate
Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying
Keywords: کم چرب; Continuous vacuum drying; Low fat; Corn chips; Texture; Deep-fat frying; Acoustic analysis;
Amorphous cellulose gel as a fat substitute in fermented sausages
Keywords: کم چرب; Fermented sausages; Amorphous cellulose; Low fat; Volatile compounds;
Effect of xylitol on the functional properties of low-fat process cheese
Keywords: کم چرب; process cheese; low fat; xylitol;
Impact of estradiol, ER subtype specific agonists and genistein on energy homeostasis in a rat model of nutrition induced obesity
Keywords: کم چرب; Estrogen receptor beta; ER subtype selective agonists; Obesity; Genistein; Lipid metabolism; Skeletal muscle; αERKO; ER alpha knockout; Alpha; ER alpha specific agonist 16α-LE2; Beta; ER beta specific agonist 8β-VE2; BMI; body mass index; E2; 17β-estr
Effect of fat content on aroma generation during processing of dry fermented sausages
Keywords: کم چرب; Fermented sausages; Low fat; Lipolysis; Aroma compounds
Dietary Approaches to the Treatment of Obesity
Keywords: کم چرب; Obesity; Dietary strategy; Low fat; High protein; Low carbohydrate; Glycemic index;
Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna
Keywords: کم چرب; Pea; Bologna; Low fat; Flour; Starch fiber; Pulse; Legume
Sensory acceptability of slow fermented sausages based on fat content and ripening time
Keywords: کم چرب; Fermented sausages; Low fat; Sensory acceptability; Ripening
Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content
Keywords: کم چرب; Ice cream; Partial least squares regression (PLSR); Low fat; Overall acceptability
Long-term effects of a low carbohydrate, low fat or high unsaturated fat diet compared to a no-intervention control
Keywords: کم چرب; Low carbohydrate diet; Long term; High unsaturated fat; Low fat
Rheological properties and microstructure of Cheddar cheese made with different fat contents
Keywords: کم چرب; cheese; low fat; microstructure; rheology;
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses
Keywords: کم چرب; cheese; fat reduction; low fat; flavor chemistry
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture
Keywords: کم چرب; cheese; texture; rheology; low fat;
Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics
Keywords: کم چرب; Mayonnaise; Low fat; Fat mimetics; Microparticulate; Whey protein isolate; Pectin gel; Weak-gel
Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer
Keywords: کم چرب; Iranian White cheese; low fat; gum tragacanth; rheology;
Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures
Keywords: کم چرب; Capsular; Exopolysaccharide; Low fat; Mozzarella; Pre-acidification; Ropy; Texture
Rheology, Microstructure, and Functionality of Low-Fat Iranian White Cheese Made with Different Concentrations of Rennet
Keywords: کم چرب; Iranian white cheese; low fat; rheology; microstructure; FFC; control full-fat cheese; Gâ²; elastic modulus; IMCU; international milk clotting units; LFC1C; control low-fat cheese with normal concentration of rennet; LFC2C; low-fat cheese with double con